Simple Bhindi Curry (Okra Curry)

Ingredients:

Oil - 1 and 1/2 tbsp
Mustard seeds - 1tbsp
Urad dal - 1tbsp
Chana dal - 1tbsp
Dried red chillies - 1 ( broken into pieces)
Okra (bhindi) - 150 gr
Onion - 1 big one ( diced into cubes)
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Curry leaves - 10

Procedure:

1. Cut okra into small rings and let them dry for 10 min.
2. Take oil in pan or kadai, once oil is hot add the mustard seeds. Once they start to splutter add urad dal, chana dal and dried red chillies . Fry till the dal turn brown in color and crunchy.
3. Add the Onions and saute them till they become translucent.
4. Add the okra and continue to fry till they are also cooked. It will take about 10 min.
5. Add curry leaves, salt, turmeric and red chilli powder and mix well. Continue to cook for about 2 to 4 min.
6. Switch off the stove and serve with rice.

Hint: To spice it up and serve with roti, add 1 tsp of Cumin powder and 1 tsp of Coriander powder. Mix well and serve.

Mulakkada Pulusu ( Drumstick stew)

Ingredients:

Drumsticks (mulakkada) - 1 ( cut into 2 to 3 inch pieces)
Onions - 1 ( sliced)
Green chillies - 2 (sliced)
Curry leaves - 10 leaves
Cilantro - for garnish
Toor dal - 1/2 cup
Tamarind - 1/2 small lemon size
Jaggery - small piece ( or as per taste, Optional)
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp ( or as per taste)

for tempering:
Oil - 1tbsp
Mustard seeds - 1 tbsp
Dried Red Chillies - 1 ( broken into pieces)
Asafoetida - 1/2 tsp

Procedure:

1. Pressure cook dal with drumsticks, onions and green chillies.
2. Once the dal is done, add the tamarind, salt, turmeric, curry leaves and red chilli powder and continue to cook on stove for about 5 min.
3. Add the jaggery and continue to cook for another 5 to 8 min.
4. Mean while in another small pan take oil for tempering. Add the mustard seeds, once they splutter add red chillies and afafoetida.
5. Add this tempering to the dal and continue to cook for 2 min.
6. Switch off the stove and garnish with cilantro and serve.

Hint: If you prefer spicy, you can eliminate jaggery. Also you can fry garlic ( 4 to 5 cloves) in oil and add that to dal after the tempering.